Lemon Herb Seasoning: What’s in It and How to Make It

Lemon herb seasoning is a dry blend of dried lemon zest and dried herbs, usually thyme, oregano, basil, parsley or dill, often with garlic or onion powder. It tastes bright, green and savory rather than sharp or peppery, which makes it the easy choice for fish, chicken, shrimp, potatoes and vegetables. Below you’ll find what belongs in the jar, how it differs from lemon pepper, a ratio you can mix in five minutes, and how to keep it tasting fresh.

Recommendations

• Lemon herb seasoning is dried lemon zest plus dried herbs (thyme, oregano, dill, basil) and often garlic or onion powder. It is lighter and greener than lemon pepper.
• Dry fresh zest until brittle so you keep the fruit’s fragrant oils, then mix roughly two parts zest to three parts herbs.
• It suits delicate foods: white fish, salmon, shrimp, chicken, asparagus, green beans, potatoes and rice.
• Store it in a sealed jar away from light and plan to use a homemade batch within about two months for the best flavor.

Table of Contents

• What lemon herb seasoning is
• Lemon herb vs. lemon pepper
• Which herb tastes like lemon?
• How to make lemon herb seasoning at home
• Orange and other citrus spice blends
• What to cook with it
• Citrus herb ideas beyond the dry blend
• Storing your blend
• Make it easier with a subscription
• FAQ
• Sources

What lemon herb seasoning is

The core idea is simple: citrus aroma from dried lemon zest (sometimes citric acid), balanced by dried herbs. One company guide to the blend describes it as dried lemon zest with thyme, oregano and dill, sometimes with garlic or onion powder. Other versions lean on rosemary and basil instead.

The flavor has two layers. The first is lemon brightness, which hits the nose before the tongue. The second is the earthy, floral or lightly peppery character of the herbs. Nothing in it is meant to be hot, so it lifts a dish without taking it over.

That is also why it works so well on mild foods. A fillet of cod or a plain roasted potato has little flavor of its own, and a blend like this gives it direction without hiding it.

Common ingredients and what each one does

Salt deserves a note. One reference on citrus blends points out that salt keeps citrus from tasting thin or like cleaning product and balances the astringency of the peel, as Chef’s Resource explains. That is why a salted blend can taste more finished than a salt-free one, and why salt-free versions often need a little extra zest and garlic to compensate.

Lemon herb vs. lemon pepper

They are not the same thing, though the two get swapped constantly. Lemon pepper is a two-note blend built on the contrast between pungent black pepper and sharp lemon. Lemon herb is quieter and more herb-forward, with thyme, oregano or dill supplying savory depth, according to the same company guide.

In practice:

• Lemon pepper is bold and peppery. It suits chicken wings, grilled meats and anything that can stand up to heat and bite.
• Lemon herb is gentle and green. It suits delicate fish, shrimp, chicken breast and vegetables.

Can you substitute one for the other? In a pinch, yes. Lemon pepper can stand in for lemon herb at about a 1:1 ratio when you want a zesty, peppery profile, though you lose some of the herbal complexity, per a substitution guide. Going the other way, add cracked black pepper to lemon herb to get closer to lemon pepper.

Many home recipes blur the line on purpose. One home recipe combines 2 tablespoons of lemon pepper with basil, oregano and thyme, which gives you a peppery blend with a herbal layer on top. If you like a blend that sits in between, start there and adjust.

Which herb tastes like lemon?

People often ask this, and the honest answer is that several herbs carry citrus notes of their own, such as lemon balm, lemon thyme and lemongrass. The blends above get their lemon mainly from the peel, though, because dried zest holds the fruit’s aromatic oils in a form that keeps on a shelf. Fresh juice is mostly acid and water, and it does not dry into a shelf-stable seasoning.

The oils in the peel matter for aroma. Serious Eats notes that zest contains fragrant compounds that make dressings and seasonings noticeably more aromatic than ones made with juice alone. That is the same reason a pinch of zest at the end of cooking can wake up a whole pan of food.

How to make lemon herb seasoning at home

Making your own takes about five minutes of work plus drying time, and you control the salt, the herbs and the intensity. The method below follows the approach in the company guide: dry fresh zest at 200°F until brittle, which keeps the fruit’s oils rather than its acid, then mix about two parts dried zest to three parts dried herbs.

Basic ratio

1. Zest 3 to 4 lemons. Use a rasp-style grater and take only the yellow, not the bitter white pith. Wash and dry the fruit first.
2. Dry the zest. Spread it thin on a parchment-lined sheet and dry it in a 200°F oven until it is brittle and snaps rather than bends. Check often, since thin zest dries fast.
3. Measure. Use 2 parts dried zest to 3 parts dried herbs. For example, 2 tablespoons zest to 3 tablespoons of a mix of thyme, oregano and dill.
4. Add the savory base. Stir in about 1 part garlic or onion powder per 3 parts of the zest and herb mixture, adjusting to taste.
5. Grind lightly. Pulse in a spice grinder or crush in a mortar so the zest distributes evenly, but leave some texture.
6. Season to use. Salt separately at the stove unless you want a salted blend. If you do, start with about 1 teaspoon of salt per 3 tablespoons of blend.

Variations

• Lemon dill seasoning: make dill the main herb, add a little parsley, and keep garlic light. This is the one to reach for with salmon, cod and potato salad.
• Lemon garlic herb seasoning: double the garlic powder and add a small amount of oregano. It is a good all-purpose chicken and vegetable blend.
• Citrus herb seasoning: swap half the lemon zest for dried orange or lime zest. Orange makes it sweeter and rounder, lime makes it sharper and greener.
• Salt-free version: leave out the salt and add a touch more zest. It is easy to salt each dish as you cook.

If you would rather not work out ratios yourself, our Mediterranean seasoning blend and Italian seasoning blend make good herb bases. Add dried lemon zest to either and you have a lemon herb blend in a minute.

Orange and other citrus spice blends

Lemon is the classic, but orange works beautifully in a dry blend. Dried orange zest is sweeter and mellower, and it tends to suit richer, darker foods. One example is Japanese togarashi, which combines dried orange zest with sesame seeds, nori, ginger, poppy seeds, salt and cayenne, as described by a salmon producer. It is a heat-and-citrus blend rather than a herb blend, so treat it as a different seasoning, not a substitute.

For an orange spice blend built along the lines of lemon herb, try:

• 2 parts dried orange zest
• 1 part thyme
• 1 part rosemary, crushed fine
• 1 part garlic powder
• a pinch of black pepper and salt to taste

Orange is a good partner for chicken thighs, pork and roasted carrots or sweet potatoes. Lemon is better with fish and green vegetables.

What to cook with it

Lemon herb seasoning goes with white fish, salmon, chicken, shrimp, asparagus, green beans, potatoes and rice, per the company guide. Here is how to use it on each.

A few habits make a noticeable difference:

• Use oil as a carrier. Dry seasoning sticks better and blooms in the heat when there is a thin layer of oil.
• Don’t use it over very high direct heat for long. Dried zest can scorch and turn bitter. Add a second pinch near the end.
• Finish fresh. A squeeze of lemon or a spoonful of chopped parsley over the finished dish adds the sharp note that dry zest cannot.

Cook to a safe temperature

Seasoning does not change food safety. The USDA safe temperature chart calls for fish and shellfish to reach 145°F, and poultry needs 165°F. Measure with a food thermometer in the thickest part, not by color.

For more on the foods this blend is made for, see our guides to salmon seasoning and shrimp seasoning, and our seafood seasoning blend if you want a ready ratio.

Citrus herb ideas beyond the dry blend

Dry seasoning is one way to bring lemon and herbs together. Two other classics are worth knowing, because they use the same flavors in a fresh form.

Gremolata is an herbaceous condiment typically made from lemon zest, garlic and parsley. It traditionally tops osso buco, where its brightness cuts through the rich meat, according to the James Beard Foundation. You can also sprinkle it over long-cooked meats or stir it into stews. Use it as a fresh finishing touch on top of a dish you seasoned with dry lemon herb blend.

Salmoriglio is an Italian sauce of lemon juice, fresh oregano, garlic and olive oil. It is bright and herbaceous, used as a marinade or a raw finishing sauce, as Serious Eats describes it. It is a different thing from a dry blend, but it shows how well the same ingredients work together.

Storing your blend

Zest oils fade faster than most dried spices, so storage matters here. Keep the blend in a sealed, dark jar. Its peak flavor lasts about two months, according to the company guide.

The blend is not unsafe after that, it is just duller. Mississippi State University Extension advises keeping homemade salt-free blends in airtight containers and discarding them after 1 to 3 years, noting that aroma, taste and color may decline sooner.

Practical habits:

• Make small batches, about a half cup at a time.
• Label the jar with the date.
• Store it away from the stove and out of direct light.
• Use a dry spoon every time. Moisture clumps the zest.
• If it smells faint when you rub a pinch between your fingers, add fresh dried zest or start a new batch.

Our take on lemon herb blends

A good lemon herb blend should taste like someone cooked for you, not like a label. We make our blends by hand, with the same care we’d give a Sunday meal for family, and that approach comes from the Bahamas, where food is about comfort and gathering people around the table.

That’s why we think the best blend is the one made for your own palate. Some people want more dill, some want a stronger citrus bite, and some want almost no salt. With a subscription, you can pick the blend, adjust the batch size so you only make what you’ll use in a few weeks, and try new combinations as we add new blends every month.

Lemon herb is a great place to start because it is forgiving. Begin with the ratio above, taste it, and change one thing at a time. Once you know what you like, the rest of the spice rack gets easier.

Robert

Make it easier with a subscription

If you’d like to skip the guesswork, Spice Blends Made Easy gives you access to customizable seasoning blends and meal recipes, with batch sizes you choose and new blends added monthly. The Pro plan is $5 per month or $40 per year, and every subscription comes with a 30-day money-back guarantee.

See the Pro plan on our pricing page or browse the full blend library to find your next favorite mix.

FAQ

Is lemon herb the same as lemon pepper?

No. Lemon pepper is built around black pepper and lemon, so it is sharper and bolder. Lemon herb is greener and quieter, with herbs like thyme, oregano and dill carrying the savory flavor. Lemon pepper is common on wings and grilled meats, while lemon herb suits fish, chicken and vegetables.

What can I use instead of lemon herb seasoning?

Lemon pepper works at about a 1:1 ratio when you want a similar zesty profile, though it has less herbal depth. For a closer match, combine an Italian or Mediterranean herb blend with a pinch of dried lemon zest. Fresh zest and chopped herbs also work if you add them at the end of cooking.

How long does homemade lemon herb seasoning last?

For the best flavor, use it within about two months and store it in a sealed jar away from light. Salt-free homemade blends are generally kept for 1 to 3 years in airtight containers, but their aroma and taste can fade sooner. If the lemon scent is weak, it is time to refresh the batch.

What is lemon dill seasoning good on?

Salmon, cod and other fish are the classics, along with shrimp, boiled or roasted potatoes and green beans. It also works well stirred into yogurt or sour cream for a quick dip or sauce. Keep the garlic light so the dill and lemon stay in front.

Sources

• Lemon herb seasoning guide
• Lemon herb seasoning substitutes and ratios
• What does lemon pepper taste like? (Chef’s Resource)
• Lemon herb seasoning recipe (Sweet Peas and Saffron)
• Lemon vinaigrette recipe (Serious Eats)
• Salmoriglio recipe (Serious Eats)
• Marinades and rubs (MOWI Salmon)
• Eat This Word: Gremolata (James Beard Foundation)
• Safe minimum internal temperature chart (USDA FSIS)
• Salt-free spice blends (Mississippi State University Extension)

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• Mediterranean Seasoning Blend
• Easy Seafood Seasoning Blend
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